Healthy Manhattan Clam Chowder
Ingredients:
3 cans of baby clams (separate clams from juice)
4 to 6 slices of all natural bacon (omit if you prefer)
2 cups finely chopped onions
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cups finely chopped carrots
2 tablespoons minced garlic
1 tablespoon dried thyme
1 1/2 teaspoons dried oregano
3 to 4 bay leaves
1/2 teaspoon crushed chili pepper
3 cups of pealed and cubed potatoes
1 cup chicken stock
6 cups vegetable broth
2 (28 ounce) chopped tomatoes
1/4 cup fresh chopped parsley or 1 tablespoon dried parsley
Ground black pepper
Salt to taste if desired
Directions:
In a large heavy pot cook bacon until tender and cooked. Pour off all the fat except 4 tablespoons. If omitting the bacon, add 1/4 of water to pot and heat until boiling. Add onions, celery, bell pepper and carrots and cook until tender, stirring frequently, about 10 minutes. If using the water method only (no bacon fat) you may have to add more water in order for vegetables not to stick to pot while cooking. Add garlic, oregano, bay leaves, parsley if using dried, thyme and crushed pepper and cook for 2 to 3 minutes. Add potatoes, reserved clam juice, vegetable broth and chicken stock and bring to a boil. Once boiling cover and reduce heat to medium and let cook until potatoes are tender, about 20 minutes. Add tomatoes and continue to cook for an additional 15 minutes. Turn off the heat or remove from heat and add the reserved clams and parsley (if using fresh parsley) and add salt and pepper to taste if you wish. Allow chowder to sit covered for up to one hour in order for all the flavours to release. To serve, reheat slowly over low heat and do not allow to boil. Enjoy. By Carol Johns
